Roasted Tomatillo And Black Bean Soup

• 6 whole Tomatillos
• 2 whole Roma Tomatoes
• 1 ear White Corn, Cut Off Cob
• 1/4 cups Cilantro, Chopped
• 1/4 cups Water
• 1/2 teaspoons Cumin
• 1/4 teaspoons Garlic
• 1/2 teaspoons Salt
• 1/4 teaspoons Cayenne Pepper
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed

1. Preheat oven to 400F.
2. Cut tomatillos and tomatoes into quarters. Place tomatillos, tomatoes, and corn on cookie sheet. Roast in oven (or you could grill) for 10 minutes, keeping a careful watch so as not to burn. When slighty browned, remove from oven.
3. Now, you can put these in the fridge until tomorrow and finish the recipe then (as I did), or you can continue.
4. Place tomatillos, cilantro, water, cumin, garlic, salt, and cayenne in blender. Blend well until liquid (soupy).
5. Chop tomatoes into smaller chunks. Add tomatoes, corn, and beans to soup. Stir with spoon - do not blend at this point (this will give your soup some nice chunks)!
6. Serve cool. Pour into bowls and enjoy!

tomatoes, white corn, ubc, ubc, cumin, ubc, salt, ubc, black beans

Taken from tastykitchen.com/recipes/soups/roasted-tomatillo-and-black-bean-soup/ (may not work)